Fresh rhubarb pie with sprinkles

ingredients

100 g fat 200 g plain flour (possibly more, you will see according to the consistency of the dough 80 g powdered sugar 1/2 packet baking powder Dr.Oetker 1 pk egg yolk salt grated lemon peel

filling

150 g apricot jam 200 g rhubarb 1 pk vanillin sugar

Icing

75 g semi-coarse flour 50 g granulated sugar / brown sugar 50 g softened butter

progress

This cake is quick, tasty and fresh. Great for Sunday crunching in a sun-drenched gazebo, in the garden or on the patio. We have rhubarb growing in our greenhouse. It has lots of vitamins at this time of year, so make the most of it as soon as possible. 🙂 we found the inspiration on the internet, of course. However, it was enough to experiment and conjure up a rhubarb crumble cake from a plain kneaded cake.

Mix all the ingredients on a board to make a stiff dough.

Roll it out, place it on a greased and coconut-lined baking sheet (or baking paper).

Spread the apricot jam over the dough. Sprinkle with a layer of rhubarb (washed, cleaned and chopped, of course). Sprinkle vanillin sugar on top. Finally, put a crumble (sprinkle) made from butter, flour and sugar.

Bake at 180 degrees until golden, about 35 minutes.

Good taste 🙂